Green Tea Powder Research Articles

Study of solvent temperature on physical quality of yogurt green tea powder

This kind of yogurt is generally found in semi-liquid form. Processing yogurt into powder will be more flexible when transporting or when being carried anywhere and does not require more storage. Green tea has polyphenolic compounds such as catechins, epicatechins, and gallic acid. The application of green tea in the processing of powdered yogurt requires a solvent temperature study to produce a good quality product. The purpose of this study was to determine the effect of solvent temperature on viscosity, color, taste, aroma, and preferences of panelists in reconstituted green tea yogurt. This study used a completely Randomized Design (CRD) 4 treatments with 3 replications. Treatment using solvent temperatures of 30°C, 45°C, 60°C, and 75°C. The results showed that the use of 75°C solvent temperature in reconstituted green tea yogurt produced greater viscosity than 30°C, 45°C, and 60°C. Using different solvent temperatures did not affect color, aroma, and taste. There was a decrease in the preference rating for reconstituted green tea yogurt as the solvent temperature increased. All these studies indicated that the best solvent temperature for reconstituted green tea yogurt was 30°C.

Molybdenum trioxide embedded graphitic carbon nitride sheets modified electrode for caffeine sensing in green tea and coffee powder

The development of a screen-printed electrochemical sensor based on molybdenum trioxide (MoO3) grown on the graphitic carbon nitride sheets (GCNS) nanocomposite was investigated for its ability to serve as an extremely sensitive and selective sensor towards caffeine (CAF). The MoO3@GCNS nanocomposite was synthesized through a simple hydrothermal method and was analyzed using spectroscopic and microscopic techniques (XPS, FT-IR, and FE-SEM). Voltammetry outcomes illustrated the enhancement of electrocatalytic oxidation of CAF at MoO3@GCNS modified electrode with higher oxidation current and also significantly reduced oxidation potential because of the synergetic effect between MoO3 and GCNS as compared to pure MoO3 and GCNS modified electrode. DPV results of MoO3@GCNS modified electrode displayed two wide straight lines (ranges of 0.5–359 μM and 410–810 μM) with a limit of detection of 21.24 nM with appreciable selectivity of 11.584 μA μM−1cm−2 for CAF sensing. The modified electrode was further used for the detection of CAF in green tea and coffee powder samples.

Catechins in green tea powder (matcha) are heat-stable scavengers of acrolein, a lipid peroxide-derived reactive carbonyl species

Lipid peroxidation-derived reactive carbonyl species (RCS) such as acrolein and 4-hydroxynonenal pose health risks. We characterized the RCS-scavenging reactions of tea catechins in an aqueous solution and in baked cake. Acrolein’s reaction with each of the major tea catechins (epicatechin, epigallocatechin, epicatechin gallate, and epigallocatechin gallate) resulted in the formation of mono-, di-, and tri-acrolein conjugates of each catechin as revealed by our LC-linear ion trap MS analysis. The formation of the acrolein-conjugates of the four catechins was confirmed in the reaction of acrolein with green tea powder (matcha) extract. The addition of matcha tea powder to cake dough significantly suppressed the accumulation of RCS during cake baking. The mono-acrolein conjugates of the four major catechins were detected in the baked cake. The RCS-scavenging capability of tea catechins offers a new functionality of matcha tea powder, and its heat stability demonstrates the usefulness of matcha as a food additive.

Structural characterization and antibacterial properties of konjac glucomannan/soluble green tea powder blend films for food packaging.

Antimicrobial activity is a promising property for food packaging which could prolong the shelf life of food products. In this paper, the physicochemical and antimicrobial properties of konjac glucomannan (KGM)/soluble green tea powder (SGTP) edible films were firstly prepared and analyzed through light barrier properties, Fourier transform infrared spectroscopy (FT-IR), tensile strength (TS), X-ray diffraction (XRD), thermogravimetric analysis and scanning electron microscope (SEM). The results showed that appropriate addition of SGTP could improve the TS of composite films. With the increase of SGTP content, the transmittance of the films in the ultraviolet region decreased obviously, and the thermal stability was improved in a SGTP dependent manner. KGM/SGTP films present a fairly smooth and flat surface without any fracture when 0.5% SGTP was provided. The bacteriostatic test showed that the bacteriostatic performance of the composite films against Staphylococcus aureus and Escherichia coli was also significantly enhanced. When 1% SGTP was provided, the zones of inhibition for Escherichia coli and Staphyloccocus aureus reached to 13.45 ± 0.94mm and 13.76 ± 0.92mm, respectively. Overall, the KGM/SGTP films showed great potential as bioactive packaging materials to extend food shelf life.

Black, green, and white tea infusions and powder forms improve oxidative stability of minced beef throughout refrigerated storage

The effects of powder and infusions of white, black, and green teas on the physicohemical and sensory characteristics of minced beef during refrigerated storage for 7 days. Seven groups were prepared: control (C), powder and infusion forms of black (black tea powder [BTP] and black tea infusion [BTI]), green (green tea powder [GTP] and green tea infusion [GTI]), and white (white tea powder [WTP] and white tea infusion [WTI]) teas. Lipid oxidation (thiobarbituric acid reactive substances [TBARS]), antioxidant activity (2,2-diphenyl-1-picryl-hydrazyl-hydrate [DPPH]), pH, and color analyses were conducted on the first, third, fifth, and seventh days. The pH values of the samples increased with the progress of the storage and were found to be in the range of 5.44–5.86 throughout the storage. Different tea treatments significantly (p < .05) decreased the TBARS numbers of samples compared with control group. At the end of the storage, the lowest TBARS was found in the groups of GTI and WTI as 0.10 mg MA/kg sample. The highest DPPH values were found in WTP (50.50%–57.45%) during 7 days of storage. Practical applications Meat and meat products are prone to oxidation due to their protein and fat content. With the progress of oxidation, undesired rancid taste may occur in meat and meat products. Thus, nowadays, studies are carried out on using different natural additives to protect meat and meat products against oxidation. In this study, the effects of white, green, and black teas on antioxidative and sensory characteristics of fresh minced beef were investigated during refrigerated storage for 7 days. As a result, regarding lipid oxidation results and color properties, minced beef samples produced with different tea treatments had better quality in this study. This approach could be feasible in the production of minced beef in meat industry and homes.

Green tea dietary supplementation in broiler chickens: Effect on the development of chicken intestine.

This experiment explored the dietary effects of green tea (Camellia sinensis) in feed supplementation on the development of broiler chicks. Totally, two hundred and seventy‐day‐old male broiler chicks were assigned to 27 broiler groups each with 10 individuals (initial mean body weight 44.2 ± 1.3 g) in a 4 × 2 factorial arrangement. Each chicken group was supplemented with the feed additives of green tea powder. The trial data were measured and obtained based on the records of carcass traits and intestine characteristics of broiler chicken fed with four different additive levels of green tea (0.25%, 0.50%, 0.75%, and 1.00%). The experiment lasted for two trial periods of 21 days and 42 days for each treatment of the green tea supplement with full records of broiler traits. There were interesting results recorded in the majority of broiler intestinal traits between the two trial periods. There are a few significant differences (p < .05) observed among multiple comparisons of some intestinal traits in broiler chicks such as colon diameter (p = .022) and jejunum width (p = .01). The most significant differences exist in these intestinal traits of chicken right and left cecum among broiler chicks fed with dietary green tea powder (p < .05). The other intestinal characteristics of broiler chicks were recorded from single treatment are insignificantly distinguished compared with the control groups. There are also some near significant differences of chicken intestinal carcass traits and characteristics. These results and experimental data of this study extend the current knowledge on the dietary effects of green tea in chicken raising and feeding with dietary supplementation.

Effects of Matcha Green Tea Powder on Cognitive Functions of Community-Dwelling Elderly Individuals.

Matcha Green Tea Powder contains a variety of active ingredients beneficial to health, such as tea catechins, lutein and vitamin K. It is also known that these ingredients confer benefits upon cognitive functions of elderly people. Therefore, we aimed to investigate the relationship between a daily supplementation of Matcha and the change in cognitive functions of community-dwelling elderly people. A randomized, double-blind, placebo-controlled 12-week trial was performed. Sixty-one participants were recruited and randomly assigned to receive test drink containing 3 g powder from fresh Matcha or placebo powder per day. Changes in cognitive function were assessed utilizing a psychometric test battery. Daily food intake was assessed by a Brief-type Self-administered Diet History Questionnaire (BDHQ). In the gender-specific analysis, a significant cognitive enhancement was observed in the Montreal Cognitive Assessment (MoCA) score in the active group of women. In dietary analysis, we found a significant inverse correlation between consumption of vitamin K in daily diet, excluding test drinks, and change in MoCA. The present study suggests that daily supplementation of Matcha Green Tea Powder has protective effects against cognitive decline in community-dwelling elderly women.

Trends in Grinding of Agroindustrial Products-A Literature Review.

This article aims to present the results of a literature review on food milling, to identify the most recent uses, types of mills, and new grinding trends. For this, a search was made with the keywords "grinding", "milling" and "food" in the Scopus, which yielded 192 articles, 52 of which directly related to food, were analyzed. Contributions were found related to various types of grinding such as cryogenic grinding, nano-scaled grinding, ultrafine and superfine grinding. The authors highlighted the uses of these types of milling in agro-industrial products such as nutmeg (Myristica fragrans), wheat bran (Triticum spp.), ginger (Zingiber officinale), and green tea powder (Camellia sinensis), among others. It is observed that engineering texts dealing with theoretical and analytical food milling operations do not emphasize the new trends found. As a complementary part of this study, eight patents related to cryogenic grinding in food were analyzed, identifying uses of this type of grinding in coffee, lipids, lycopene, proteins, grains, and seeds. Besides, a search was carried out to find out commercial suppliers of cryogenic grinding equipment, in which six companies from China with their equipment were identified.

Black and Green Tea Supplements Ameliorate Male Infertility in a Murine Model of Obesity.

Obesity, a chronic metabolic disorder, can affect male reproductive function. As a functional beverage, tea has many biological activities and potential in the treatment of obesity. However, its effects on male reproductive damage induced by obesity are not yet clear. In this study, a murine model of obesity was established by feeding with high-fat diet (HF). A total of 24 male mice were divided into four groups: normal diet (control), HF, HF supplemented with 5% green tea powder (HF+G), and HF supplemented with 5% black tea powder (HF+B). The results showed that the HF + B significantly reduced the mouse body weight gain and testicular coefficient and lowered the serum insulin and leptin levels compared with the HF group. The sperm malformation rate of mice in the HF group had a significant increase when compared with the control group, the HF + B group had a significant decrease compared with the HF group, and no difference from the control group. The HF + G and HF + B significantly increased testosterone levels in serum compared with the HF group. The testosterone production-related gene cytochrome P450 family 11 subfamily a member (CYP11A1) and cytochrome p450 family 17 subfamily a member 1 (CYP17A1) expressions in testis were significantly increased in the HF + G group compared with HF group. In addition, the HF + G and HF + B abolished the effects of HF on superoxide dismutase (SOD), malondialdehyde, and glutathione levels in testis and antioxidant-related gene expressions of XRCC1 and SOD1. Overall, our findings have provided evidence that black and green tea has a positive effect on reducing reproductive damage in a male murine model of obesity, and that black tea is more effective than green tea.

Improving the quality and the taste of green tea ice cream by identifying suitable cultivar, agronomic practices and processing techniques of Assamica tea grown in Sri Lanka

The objectives of this study were to find the most suitable tea cultivar, shading effect and best tea processing technique for production of green tea powder with low astringency and amount of green tea addition to produce ice cream with best flavor and medicinal values. Green tea powder was manufactured using five different cultivars i.e. TRI 2023, TRI 2026, TRI 2027, TRI 4042 and TRI 4047 grown under shaded and un-shaded conditions with three processing techniques namely; steaming, pan firing and freeze drying and green tea ice cream was prepared using processed green tea powder. To reveal the health benefits of green tea powder and green tea ice cream, total phenolic content (TPC) , total flavonoid content (TFC) and Total antioxidant capacity (TAC) were checked by using modified folin-ciocalteu method , colorimetric method and ferric reducing antioxidant power (FRAP) assay respectively. The best quality green tea in terms of colour and flavour can be produced from tea leaves of TRI 4047 cultivar which was cultivated under shaded conditions with freeze drying processing technique. In terms of colour and flavour, 15 g of green tea added for ice cream mixture (500 mL of milk, 125 mL of whipping cream and 150 g of sugar) is the most suitable amount to add for green tea ice cream preparation. Significantly, higher TAC, TPC and TFC in green tea ice cream when compared to normal ice cream (without green tea powder) indicating the importance of consuming value added green tea ice cream as a healthy food.

Dietary green tea powder supplementation enriched egg nutrients and physicochemical property in an indigenous chicken breed

Dietary supplementation of green tea changes the antioxidative capacity of chickens. However, the effect of green tea supplementation in the diet on egg quality and the consequent change in processing capacity is still not well known. The aim of this study was to determine whether green tea powder (GTP) supplementation could affect egg quality, egg antioxidant capacity, and sensory and egg processing characteristics. Huainan partridge chickens (1,080) at 20 wk old were divided into 2 groups, one group fed a basal diet (control) and one group fed a basal diet plus 10 g kgˆ-1 GTP for 12 wk. After the levels of yolk cholesterol had been determined, chickens from the control group were further divided into low- and high-cholesterol groups and were fed a basal diet or a diet with 10 g kgˆ-1 GTP by orthogonal design. After 4 wk, the egg processing characteristics were investigated. Egg specific gravity, shell strength, shell thickness, albumin height, Haugh unit (HU) and cholesterol content were significantly lower in the GTP group than in the control group (P < 0.05). Egg weight, albumin height, yolk color, and HU increased in a time-dependent manner in both the control and GTP groups (P < 0.01). The yolk C16:0, C20:0, C18:1, C18:2, and polyunsaturated fatty acid (PUFA) contents were higher in the GTP group than in the control group (P < 0.05). Egg whites from the GTP group showed increased radical scavenging activity (P < 0.05). Egg appearance and texture from the GTP group were more preferred than those of the control group (P < 0.05). Eggs from the GTP group had lower hardness, chewiness, and water retention capacity than those of eggs from the control group (P < 0.05). Eggs from the GTP group with high yolk cholesterol showed lower chewiness than those from the basal diet group (P < 0.05). The results suggested that GTP supplementation could enrich the PUFA content in egg yolks, improve the overall taste, and change processing characteristics.

Three Weeks Daily Intake of Matcha Green Tea Powder Affects Substrate Oxidation during Moderate-Intensity Exercise in Females

Artificial green tea extracts may enhance exercise-induced fat oxidation. Natural Matcha green tea consumption involves the ingestion of the powdered green tea leaves. We examined the effects of three weeks daily intake of Matcha green tea powder on substrate oxidation during moderate-intensity exercise in females. Females with a regular menstrual cycle (n = 12, age: 28 ± 10 yr, body mass: 69 ± 17 kg, height: 163 ± 6 cm) volunteered to complete an incremental walking test to determine the individual moderate exercise intensity (four metabolic equivalent) for the subsequent 30-min treadmill walk. The study had a randomized placebo-controlled cross-over design with participants tested between day 9 and 11 of the menstrual cycle (follicular phase). Participants consumed 3x1 gram capsules of Matcha premium grade, (OMGTea Ltd, UK) per day for three weeks, with the final dose (1 gram) two hours before the 30-min walk (walking speed: 5.8 ± 0.4 km·h−1). Matcha had no effect on physiological responses (e.g. heart rate, placebo: 127 ± 14; Matcha: 124 ± 14 beats·min−1, p = 0.154), but resulted in lower respiratory exchange ratio (placebo: 0.872 ± 0.040; Matcha: 0.839 ± 0.035) (p = 0.033), higher fat oxidation by 35 ± 47% (placebo: 0.21 ± 0.08; Matcha: 0.26 ± 0.06 g·min−1) (p = 0.034), and lower carbohydrate oxidation (placebo: 0.75 ± 0.21; Matcha: 0.60 ± 0.18 g·min−1) (p = 0.048) during the 30-min moderate-intensity walk. Energy expenditure was similar for both conditions. There was no significant correlation between body fat % and the absolute or relative change in Matcha-induced fat oxidation during exercise. Continuous intake of Matcha green tea effects exercise-induced metabolic responses by enhancing fat oxidation during moderate-intensity exercise in adult females, seemingly independent of body composition.

모링가잎과 녹차 분말을 첨가한 마카롱의 품질 평가

The quality characteristics and antioxidant activities of macaroons added with 5% and 7.5% of moringa leaf and green tea powder were evaluated. Moringa macaroons were more bright and yellow-reddish than green tea macaroons that showed a strong green color. The spread factor of macaroons decreased significantly with the increasing powder content. The fracturability and cohesiveness increased in the macaroons added with powder whereas the hardness decreased. The total phenolics (TPC) and total flavonoid contents (TFC) of macaroons with green tea were significantly higher than those of macaroons with moringa, resulting in higher DPPH radical scavenging capacity and ferric reducing antioxidant power (p&lt;0.05); these values increased with increasing moringa leaf or green tea powder content (p&lt;0.05). Antioxidant activity has a higher correlation with TFC than TPC. The sensory intensities of greenness, grass flavor, green taste and chewiness were higher in macaroons with green tea than in macaroon with moringa. The sensory taste, aroma, and texture properties were better, and the overall acceptability was higher in macaroons added with green tea than that with moringa. In this study, green tea was found to be an excellent ingredient for manufacture of macaroons with sensory preference as functional dessert bakery products with high antioxidant power.

The mechanism on decreasing the microbiological contamination of superfine green tea powder by ball milling

The present study compared the microbial population in the samples of steamed green tea and its superfine green tea powder by determining and analyzing microbial changes during ball milling, which is the key step of producing superfine green tea powder. The results showed that after ball milling the microbial counts of superfine green tea powder were dramatically decreased than steam green teas in which the total aerobic count were more than 104 CFU/g in 14/19 samples. With the duration of ball milling, the microbial population of superfine green tea powder was correspondingly decreased till below 103 CFU/g. To study the mechanism of ball milling on microbial counts’ decreasing, a mold strain was isolated, purified and identified from the samples. Subsequently, the mold strain was cultured and individually ball-milled. The results indicated that fungal cell wall was disrupted and then microbial DNA was released during the process. Moreover, microbial populations in the tea samples were negatively correlated with cell wall breakage ratio. It was suggested that the ball milling was effective strategy for controlling the microbial contamination during the processing of superfine green tea powder.

Nutrition and aroma challenges of green tea product as affected by emerging superfine grinding and traditional extraction.

Green tea, superfine green tea powder (SGTP), and tea extract were prepared to determine their chemical components and antioxidant activity. The nutrition and aroma challenges of green tea during traditional extract technique and superfine grinding were profiled in this study. The traditional extract technique took advantage over superfine grinding in L‐theanine and glutamic acid (Glu) preservation, but not in other 16 essential amino acids. SGTP preserved a maximum of elements from green tea, whereas tea extract greatly changed the elements ratio. Tea extract contained higher VB2 and VC contents and doubled the tea polyphenol (TP) content in comparison with green tea and SGTP. Additionally, tea extract contained more favorable aroma compounds and maintained stronger antioxidant activity in comparison with green tea and SGTP. This study profiled an important basis for the comprehensive utilization of green tea resources by consumers and manufacturers.

Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders.

Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antioxidant activities and phenolic compounds of DGTN after water cooking markedly decreased. The results showed that large GTP particles caused the increased cooking loss of DGTN, but the phenolic compound loss of DGTN prepared with them was low after cooking. Analysis of texture properties and microstructure showed that DGTN with a 2% concentration of large GTP particles formed some holes in the noodles’ network, and its breaking strength decreased. However, we observed that many GTP particles adhered to the surface of DGTN prepared with small GTP particles, and they were easier to lose after water cooking. Comprehensive analysis concluded that cooking loss, functional compounds retention and textural properties of DGTN were related to GTP particle size and concentration via the microstructure.

Green Tea Powder Decreased Egg Weight Through Increased Liver Lipoprotein Lipase and Decreased Plasma Total Cholesterol in an Indigenous Chicken Breed.

Simple SummaryTons of green tea powder (GTP) are produced and cast off during green tea processing. It is suggested that GTP could increase immunity and health, and so improve animal production performance. We demonstrated that one percent of GTP supplemented in the diet did not affect egg production. However, long time GTP inclusion resulted in decreased egg weight and increased feed-to-egg ratio. Combined with plasma lipid concentration, the decreased egg weight might be because of lower plasma lipid concentration, increased plasma orexin A, and liver lipoprotein lipase expression in chickens fed a diet containing GTP.Whether or not green tea promotes egg production is unclear. Huainan partridge chickens at 20 weeks of age were divided into two groups, with one group fed a basal diet (control) and one fed a basal diet plus 10 g/kg green tea powder (GTP) for 12 weeks. Egg production (EP) and feed intake (FI) were recorded daily. Plasma lipid parameters, and apolipoprotein-B (Apo-B), 3-hydroxy-3-methylglutaryl coenzyme A reductase (HMGR), and lipoprotein lipase (LPL) expression were determined every four weeks. Egg production and FI showed no significant difference between the two groups (p > 0.05). Egg weight was 47.58 g in the control group, which was higher than that of the GTP group, and the feed-to-egg ratio (FCR) was 4.62 in the control group, which was lower than that of the GTP group after 12 weeks feeding. Compared with the control group, plasma orexin A (p < 0.05), high-density lipoprotein (HDL), apolipoprotein A (Apo A), and very high-density lipoprotein (VHDL) (p < 0.01, respectively) were increased. Plasma glucose (Glu), free fatty acid (FFA), apolipoprotein B (Apo B), triglyceride (TG), total cholesterol (TC) (p < 0.01, respectively), and low density lipoprotein (LDL) (p < 0.05) were decreased in the GTP group after 8 weeks feeding. The LPL expression in the liver was increased in the GTP group after 8 to 12 weeks feeding when compared to the control group (p < 0.05). Chickens fed GTP did not affect EP, but decreased egg weight, which might be because of lower plasma lipid concentration, increased plasma Orexin A, and liver LPL expression.

Use of green tea for the production of sponge cake

The problem of micronutrient enrichment and the improvement of the technology for the production of flour confectionery products is relevant. The aim of the work is to study the possibility of using green tea to create sponge cake. The objects of study were Sencha green tea powders (Japan and China), wheat flour, their mixtures in different percentages and sponge cake. According to the obtained experimental data green tea powders is characterized by low humidity (5.0 ± 0.5) % and high acidity (5.8 ± 0.2) %. The content of flavonoids in tea is (52.5 ± 0.5) mg/100 g, the amount of β-carotene - (3.2 ± 0.5) mg/100 g. The following physical-chemical and technological parameters were determined in the finished products: moisture, porosity and swelling. Rheological characteristics of finished products were determined by the device “Structure meter ST-1M”. During storage of products the dynamics of microbiological indicators and water activity over 10 days was determined. The results objectively proved the possibility of using green tea for the production of flour confectionary products. Finished products had high organoleptic and rheological properties. The use of green tea enriched the product with phosphorus, iron, β-carotene and B vitamins.

The Role of Green Tea Extract on Inhibiting Porphyromonas gingivalis as a Major Periodontitis Pathogen: In Vitro Study

Porphyromonas gingivalisis one of the anaerobic bacteria that are found in patients with periodontitis. Green tea catechins have antibacterial activity against several oral pathogenic bacteria. This study aimed to determine the ability of the green tea extract fraction to inhibit the growth of P. gingivalis. The green tea powder was extracted with hexane by maceration, then the insoluble fraction of the hexane was extracted using high-pressure extraction with water as a solvent ratio of 1:10. Antibacterial activity test was carried out by agar dilution method and agar diffusion disk using Mueller-HintonAgar (MHA) media. The results showed that green tea extract had antibacterial activity against P. gingivaliswith an inhibitory value of at least 0.5% (5mg / ml) and an average diameter of the zone of inhibition at a concentration of 4 mg/disc of 16.16 mm. This study concludes that green tea extract can be made in a dosage form to prevent periodontitis.

Evaluation of antioxidant and α-glucosidase inhibitory activity of green tea powder from Indonesia tea cultivars

Evaluation of antioxidant and α-glucosidase inhibitory activity of green tea powder from Indonesia tea cultivars